Want To Dine Like Your Favorite Artists Backstage?

You've read about our Executive Chef, Kevin Sloan, you've tried (or at least dreamt about trying) his mouthwatering recipes, and now he's getting some much-deserved recognition via Milwaukee Journal Sentinel! In celebration of the recent article featuring his accomplishments, we thought we'd celebrate by hosting a contest! 

We're giving YOU the chance to sneak backstage and dine like your favorite rock stars! Enter to win a private dinner experience for eight (8) in the Riverside Theater Green Room with an artfully curated menu by our very own backstage celebrity Chef Kevin Sloan. Now is your chance to enjoy dishes originally crafted for the likes of Willie Nelson, The Black Crowes, Ringo Starr, Yo-Yo Ma and Anthony Bourdain...among others!

Pancetta & Clam Chowder
Serves 6

Ingredients

• 2 oz olive oil
• 1 cup diced pancetta
• 2 tbsp diced shallot
• 1 tbsp chopped garlic
• 1 cup diced bell pepper
• 1 cup white wine
• 1 quart chopped clams with juice
• 2 cups whole milk
• ½ cup flour
• Chopped parsley (for garnish)
• 2 russet or Idaho potatoes, peeled and diced
• 2 oz Tabasco sauce (or 1 tsp cayenne pepper for a kick)
• Salt and pepper to taste
• Optional: 1 dozen fresh littleneck clams

Instructions

1. Prepare the Pot: Begin by selecting a heavy-bottomed pot or Dutch oven. Place it over medium heat for a minute to warm up. Add the olive oil and diced pancetta. Cook the pancetta, stirring occasionally, until it is crispy and fully rendered (about 5 minutes).

2. Sauté the Vegetables: Add the shallot, garlic, and diced bell pepper to the pancetta. Continue to cook over medium heat, stirring with a wooden spoon, for 2-3 minutes, until the vegetables have softened.

3. Deglaze with Wine: Turn the heat to high and pour in the white wine. Let the wine simmer, reducing by about half, which will take 3-4 minutes.

4. Add the Flour: Lower the heat to medium-low and sprinkle in the flour. Stir it in thoroughly, making sure it dissolves into the mixture. This will help thicken the chowder later.

5. Incorporate the Clams and Milk: Gradually add the chopped clams with their juice and the whole milk to the pot, stirring constantly to incorporate the flour into the liquid. Keep stirring until the mixture is smooth and no lumps remain.

6. Simmer the Chowder: Bring the soup to a simmer. As it heats, the mixture will thicken to the consistency of a chowder. Once simmering, add the diced potatoes, parsley, and your desired amount of Tabasco (or cayenne pepper). Stir in salt and pepper to taste.

7. Cook the Potatoes: Allow the chowder to cook on low heat for about 20-25 minutes, or until the potatoes are tender and cooked through.

8. Add the Littleneck Clams (Optional): If you're using fresh littleneck clams, add them now. Cover the pot and let them steam for 5 minutes, or until the shells have opened up. Discard any clams that do not open.

Serve & Enjoy:

Ladle the chowder into bowls, garnish with chopped parsley, and serve with a side of crusty bread. Pair with a cold beer for the ultimate comfort meal.

Bon Appétit!

Author

By: The Pabst Theater Group